Picture8

Chicken Piccata

by Paul Cammaroto

  • Prep Time 15 Minutes
  • Cooking Time 20 minutes
  • Total Time 35 Minutes
  • Serves 4 People

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into filets or strips
  • Butter** (see notes for dairy-free butter alternatives)
  • ¼ cup capers
  • ¼ white wine*
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • Olive oil
  • Salt
  • Pepper
  • Paprika

Instructions

  1. Season chicken with salt, pepper, and paprika
  2. Heat olive oil in a skillet over medium high heat
  3. Add minced garlic to olive oil
  4. Before garlic starts turning brown, add chicken to pan
  5. Add capers to pan
  6. Once the chicken starts to cook at the edges, flip it over to cook the other side
  7. Add white wine* and lemon juice
  8. Continue to cook the chicken in the liquid until cooked
  9. Take chicken out of the pan and put on a plate (covered to keep warm)
  10. With the heat still on medium high, add at least 2 tablespoons of butter (more if you have more liquid)
  11. Stir the sauce until combined and butter is melted
  12. Turn heat off and add chicken back to pan to combine with sauce
  13. Serve with pasta or rice to soak up all that yummy sauce!

Notes

 **Make it dairy-free by using a plant-based butter (like Earth Balance!)


 *If you don’t have access to white wine, use chicken broth (you might need to use a bit more to deglaze the pan)


 If you are using white wine, the chicken will be cooked once you can’t smell the alcohol burning off